Description
Nana’s Best Blueberry Muffins are moist, tender, and bursting with fresh blueberries in every bite. Made with a perfect balance of sour cream and vanilla, these classic muffins are easy to prepare, bake up beautifully golden, and are ideal for breakfast or a delightful snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Add-ins
- 1 cup blueberries
- Turbinado sugar (optional, for sprinkling on top)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with cupcake or muffin liners, or alternatively, spray each cup with nonstick cooking spray. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, eggs, vanilla extract, and almond extract until smooth and blended.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together until the dry ingredients are just moistened. Be careful not to over-mix; it’s okay if the batter is a bit lumpy. Then carefully fold in the blueberries to evenly distribute them without breaking.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups. For a nice crunch and a hint of sweetness, sprinkle the tops with a little turbinado sugar, if desired.
- Bake: Bake in the preheated oven for 25 to 30 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to ensure tender muffins; few lumps are perfectly fine.
- Using sour cream adds moisture and a slight tang for balance in flavor.
- The optional turbinado sugar adds a delightful crunchy topping.
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent blueberries from bleeding color into the batter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
